Unicorn (Unicorn@Indenial.com)
Tue, 28 Sep 1999 14:53:48 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Carl Frith sent us this better-than-average food funny.
Lady goes into Phil's market seeking some lamb chops and asks the
price. "$6.00 a pound" the butcher responded. Lady screams "Joe's
market across the street is advertising them at $4.00 a pound."
Frustrated butcher responds "Lady why don't you cross the street and
buy them at Joe's?" "I tried". she hollered again, "but he doesn't
have any". Phil the butcher, and now quite upset said "Lady, if I did
not have any I would advertise them at 50 cents a pound".
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Herring gundy is a dish that dates back to the early days of Danish
rule in the Virgin Islands. Salt herring was imported from Europe,
and was virtually the only seafood available at the time. This
updated version calls for lobster tails. Of course the Caribbean warm
water lobster is used locally, but Maine or South African lobster
tails can be used with excellent results. It makes a refreshing
entree, or can be served as a salad.
Lobster Gundy
4 lobster tails, boiled and cooled, meat
removed from shells
1 large onion
1 red bell pepper, cored and seeded
1 green bell pepper, cored and seeded
1/2 cup (125 ml) salad oil
1/4 cup (60 ml) red wine vinegar
Salt and cayenne pepper to taste
Lettuce leaves
1 large carrot, grated
3 hard boiled eggs, chopped
The traditional method of preparation uses a meat grinder to grind the
lobster meat, onion, and peppers. You may use an electric food
processor to process them into a coarsely chopped mixture. Combine
this mixture with the salad oil, vinegar, salt, and cayenne pepper and
refrigerate for at least 2 hours or overnight. Serve on a bed of
lettuce leaves, and garnish with the grated carrot and chopped egg on
top. Serves 4 to 6 as an entree, 8 to 12 as an appetizer or salad.
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